Slow Cooker Chicken Tortilla Soup
A comforting and flavorful Slow Cooker Chicken Tortilla Soup made with tender chicken, zesty tomatoes, and a mix of spices. Effortless and customizable, perfect for any time of year.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado, cheese, and lime for garnish
Instructions
- Combine ingredients in your slow cooker: place the chicken breasts along with the black beans, diced tomatoes, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Mix well: stir the mixture gently to combine all the ingredients evenly.
- Set to cook: cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred chicken: once cooked, remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and return it to the soup. Stir to combine.
- Serve: ladle the hot soup into bowls and top with tortilla strips, diced avocado, cheese, and a squeeze of fresh lime juice.
Notes
This soup is perfect for meal prep; make it over the weekend and enjoy throughout the week. Adjust the spice level by using milder ingredients if desired.